           |
           |
| Adapted
from "License to Grill" by Chris Schlesinger and John Willoughby. Yield: 4 servings |
Wine
Suggestion 1998 Domaine LaBorne Muscadet, Pauvert, France  |
|
16 spears asparagus, bottom 1/4 inch trimmed 1 1/2 Tablespoons olive oil 2 bunches arugula, trimmed and washed 1 cup cooked or canned white beans (rinsed if canned) 1 small red onion, peeled and diced small 1/2 pound pancetta, thinly sliced, cooked in a 350°F oven for 6 to 8 minutes, or until crispy (bacon may be substituted), and drained on paper towels Salt and freshly cracked black pepper to taste Dressing 1/2 cup olive oil 1/4 cup red wine vinegar 1/3 cup Parmesan cheese, freshly grated 2 cloves garlic 2 1/2 Tablespoons fresh basil, roughly chopped 2 Tablespoons freshly cracked black pepper To make the dressing, in a food processor or blender combine all of the ingredients except the basil and purée until smooth. Transfer to a bowl, stir in the basil, cover and refrigerate. Fill a sink or large pot with ice and water. In a large pot of boiling salted water, blanch asparagus until just tender, about 3 minutes. Drain and plunge into the ice water to stop the cooking, and drain again. Rub the asparagus with the oil, sprinkle with salt and pepper to taste and grill over a medium-hot fire, turning frequently, for 3 to 5 minutes, or until well seared. Combine the arugula, white beans and onion in a medium bowl. Stir the dressing well, then pour just enough on the arugula-bean mixture to moisten the ingredients (some dressing will probably be left over). Toss well, place on a serving platter or individual plates. Top with the pancetta and asparagus and serve. |
|
